July 12, 2025

WEEKLY MENU 07.13.25

Hot Dogs your way – and mine – on the Weekly Menu 07.13.25!

The Weekly Menu 07.13.25 is an homage to my favorite grilled item: the hot dog. Hot Dog! We meat again. Let me be frank. I love hot dogs. Hot Dogs are barb-e-cute. Suns out buns out. Frank you very much. We’re here all week.

Nothing says summer like a sizzling hot dog fresh off the grill, and we’re leaning all the way in the Weekly Menu 7.13.25. Wednesday is all about the classics—grilled hot dogs, buns lightly toasted, toppings on deck, and dinner done in minutes. It’s my personal favorite way to eat them: crisp on the outside, juicy in the middle, and ready for whatever toppings the crowd’s into that night.

Not everyone likes a plain Jane dog

But if you’re looking to mix it up beyond ketchup and mustard, National Hot Dog Day is the perfect excuse to explore some regional icons. Try a Chicago Dog—poppy seed bun, mustard, neon relish, onion, tomato, pickle spear, sport peppers, and a dash of celery salt (no ketchup allowed). Or go full comfort mode with a Coney Dog, topped with savory meat sauce, chopped onions, and mustard. If spice is your thing, a Sonoran Dog brings the heat: bacon-wrapped and loaded with pinto beans, jalapeño salsa, and creamy toppings.

Got picky eaters? No problem. One of the best things about hot dogs is how customizable they are. Set up a build-your-own bar with options like shredded cheese, chili, coleslaw, or even crushed chips. No two dogs will look the same—and everyone leaves the table happy.

Weekly Menu 07.13.25

Hot Dogs are, obviously, on the menu for Wednesday during the Weekly Menu 07.13.25 (It’s the big day), but what do we have going otherwise?

Sunday dinner is Grilled Jambalaya, a deconstructed take on the classic. It’s got grilled chicken, sausage, and shrimp, along with perfectly grilled peppers and onions, and is topped with a spicy tomato-based sauce that we serve over rice. Everyone loves it, except for Bert, maybe, because he is doing all the work.

I was gifted an absolutely darling slate board from a friend, so we’re pressing that into play for our cheese board appetizer. We’ll complete the meal with a fatoush salad and Lime Margarita Bars. Which will actually be just lime bars, because I’ll likely skip the tequila.

Monday is Italian Sloppy Joes (meatsauce on perfectly toasted garlic bread). We’re including the garlic elbows, a ridiculously simple, school cafeteria inspired side dish. You can see more about it here:

Garlic Elbows (Instagram Reel)

CROCKPOT ALERT

On Tuesday, we’re pressing the crockpot into play for a 5-ingredient filling for crispy tacos: Fire Chicken! We’ll dump some chicken into the crockpot, add a lot of shakes of Frank’s hot sauce, black pepper, maybe a shot of red pepper flakes, and a knob of butter before cooking. This filling is great hot or cold as leftovers, but on Tuesday, we’ll put it on burrito shells, brush with oil, and pop them into the air fryer until crunchy. So good, so easy, and so ready when you are.

We’re going to try again with the Pork Fried Rice. We had it scheduled for last week, but got a better offer, and it got moved to the back burner. This week, I’m planning on putting it on the Blackstone Burner so we can keep the kitchen cool.